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68 Sefa‐Dedeh, S., & Stanley, D.W. (1979a). The relationship of microstructure of cowpeas to water absorption and dehulling properties. Cereal Chemistry 56: 379–386.

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70 Siah, S., Wood, J.A., Agboola, S., Konczak, I. & Blanchard, C.L. (2014). Effects of soaking, boiling and autoclaving on the phenolic contents and antioxidant activities of faba beans (Vicia faba L.) differing in seed coat colours. Food Chemistry 142: 461–468.

71 Singh, B., Singh, J.P., Kaur, A. & Singh, N. (2017). Phenolic composition and antioxidant potential of grain legume seeds: A review. Food Research International 101: 1–16.

72 Singh, N. (2017). Pulses: an overview. Journal Food Science and Technology 54: 853–857.

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